This recipe is courtesy of Cynthia Detterick-Pineda of Andrews, TX. Check out more of Cynthia's
This is a typical Spanish pastry. It could even be considered a cookie.
Cookie Recipes and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Suspiros de Monja - Nun’s Sighs
Yields: makes many
Prep time: 20 min
1/4 cup butter or margarine
1/3 cup granulated
1/2 teaspoon salt
1 teaspoon grated
lemon zest (rind)
1/2 cup water
1 1/4 cups sifted all-purpose
eggs (or 3 medium eggs), slightly beaten
Powdered (confectioners) sugar for rolling (optional)
In a medium-size saucepan, place butter, sugar, salt, lemon zest, and water;
bring just to a boil. As soon as it comes to a boil, quickly add the flour
all at once. Beat vigorously with a wooden spoon until the mixture comes off
the sides of the pan and forms a smooth ball. Remove from the heat and let
stand until it is just lukewarm.
When the mixture is lukewarm, add
the eggs and stir until just blended. Then beat vigorously until the mixture
forms a smooth velvety thick paste.
Refrigerate the dough until it is easy to handle, approximately 20 to 30 minutes.
Using small amounts of dough at a time, turn out on well floured board and
pat or roll to about 1/8-inch thickness. NOTE: Handle
carefully as this dough is very soft. Cut dough into 2 to 2 1/2-inch
squares. Lift carefully with a spatula to avoid stretching and tearing the squares.
Carefully drop the squares into hot oil (about 350 degrees F). Fry until a
golden brown on one side, turn and fry until browned on the other
size. Remove from the oil and drain on absorbent towels or a rack.
Roll in powdered sugar while still warm.